Fluffy lemon pancakes
7
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
6
Difficulty
Easy
Creamy ricotta cheese and beaten egg whites ensure that these lemony pancakes are rich yet ultra-light. Make a double batch and freeze to enjoy at another time. Defrost them in your microwave or overnight in the fridge, and then warm them on a frying pan until golden before serving. The best part is that however you're serving these slightly sweet, lemony flapjacks, they can be on the table in half-hour from start to finish. This makes them ideal to serve a crowd for thoughtful weekend breakfast.
Ingredients
Plain flour
1½ cup(s), (225g)
Bicarbonate of soda
1 tsp
Buttermilk
1 cup(s), (250ml)
Low-fat ricotta cheese
½ cup(s), (120g), smooth variety
Egg(s)
2 medium, separated
Caster sugar
1½ tbs
Fresh lemon rind
1½ tbs, plus extra to serve
Canola oil
2 tsp
Icing sugar
½ tsp
Fresh berries
1 cup(s), to serve